Matcha Cocoa Dutch with Walnuts

Описание к видео Matcha Cocoa Dutch with Walnuts

Room Temperature 25°c

1. Prepare levain
“Levain”
Active Starter 25g.
Water 25g.
Flour 25g.

2 hours later

2. “Autolyse”

When Levain is at peak

3. Add Levain

Rest for 30 mins

4. Bench S&F

Rest for 30 mins

5. Coil Fold : 1st

Rest 1 hour

6. Coil Fold : 2nd

Rest 1 hour

7. Lamination to combine 2 dough and adding walnuts

Rest 2.5-3 hours (depends on room temperature, if lower than 25°c can go up to 4-5 hours)

8. Final shape

*Total time of bulk fermentation is around 5.5-6 hours*

9. Retard in refrigerator overnight (or 12-18 hours)

10. Bake with lid for 25 mins @250°c

11. Bake without lid for about 25 mins @230°c

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